News & Updates

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35   

The Gift

​Christmas is usually a happy time, with a break from the day-to-day routine, meals with loved ones and gifts. Unfortunately, hunger doesn’t stop just because it’s Christmas. 
​There are more than 40 MILLION men, women and children in our country who are food insecure – they are not getting enough to eat. For them, Christmas Day comes with a lot of stress and heartache instead of happiness. It’s hard to celebrate when you don’t know when your next meal will be and your stomach is empty and aching. No one should be hungry – especially at Christmas!

Sincerely,
​

​Josh Wilson
Executive Director

Walmart store #1674,17850 Garland Groh Boulevard, Hagerstown, MD awarded Western Maryland FHFH a $2,500 local community grant.  The funding will help provide meat to those in need in Washington County, MD.

Walmart’s Community Grant Program is proud to support the needs of their communities by providing grants to local organizations.  They believe in giving back locally – creating a positive impact in the neighborhoods where they live and work.

We thank the Walmart Foundation, Walmart Community Grants Program and Walmart store #1674 for their generous support of our mission of feeding the hungry!

Chad in Ohio shared with us that his daughter Lizzie donated her first deer to FHFH!  Lizzie has been hunting for three years and it has been her wish to donate her first deer to FHFH.

THANK YOU SO MUCH Lizzie for donating your deer to help feed the people ​in your community struggling with hunger!

Walmart store #1716, 150 Solomans Island Road, Prince Frederick, MD awarded FHFH a $1,000 local community grant.  The funding will help provide meat to those in need in Calvert County, MD.

Walmart’s Community Grant Program is proud to support the needs of their communities by providing grants to local organizations.  They believe in giving back locally – creating a positive impact in the neighborhoods where they live and work.

We thank the Walmart Foundation, Walmart Community Grants Program and Walmart store #1716 for their generous support of our mission of feeding the hungry!

BIG HOLIDAY SALE!  20% OFF and FREE SHIPPING on ALL ITEMS during December.  Find great Christmas gifts for hunters at FHFH’s online gift shop!

​​Your purchase supports our mission to help hunters and farmers donate nutritious meat to feed the hungry.

Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale
by Bobbie Jo Wasilko
He Hunts She Cooks

Do you think the shank meat is best suited for the grind pile because it’s not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.

Prep Time:  45 min
Cook Time:  4 hr
Total Time:  4 hr 45 min
Serves 2

For the Venison Shanks

• 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
• 1 large Onion, peeled
• 2 Carrots, peeled
• 2 Celery Stalks (leaves included )
• 2 cups Tawny Port (I used Christian Bros.)
• 1 cup Cabernet Wine (I used Sutter Home )
• 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
• 5 sprigs Fresh Thyme
• 1 Bay Leaf
• 10 Juniper Berries
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• Kosher Salt
• Fresh Cracked Pepper
• Grape Seed Oil for searing

For the Mushroom Sauce (Gravy)

• 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
• 3 tbs. Grape Seed Oil (or vegetable oil)
• 2 Tbs. Butter
• 2 Tbs. Corn Starch
• **Reserved Braising Liquid

Instructions

• Preheat the oven to 300 degrees.
• Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
• Season the shanks generously with kosher salt and pepper, set aside.
• Rough chop the onions, carrots and celery and set aside.
• Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
• Add the shanks and sear on all sides until browned.
• Remove to a plate or casserole dish.
• Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
• Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
• Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
• ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
• Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
• Cover the pan with the lid, or cover the casserole dish with aluminum foil.
• Place in the oven and braise for about 4 hours.
• After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
• Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
• **Save the Braising Liquid and discard the solids (they have done their job).

For the Mushroom Sauce (Gravy)

• In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
• Add the sliced mushrooms and season with a little pepper (do not add salt).
• Sauté for 2 minutes.
• Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
• Stir in reserved braising liquid over the mushrooms and cornstarch.
• Continue to stir for another minute until the mushroom gravy is thickened.
• Add the Shanks back to the pan and coat the meat with the mushroom sauce.
• Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.

Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.

A generous youth in Maryland recently donated his first deer to FHFH.  Eli said, “God blessed me, so I will bless others.”

THANK YOU SO MUCH Eli  for donating your buck to help feed the people ​in your community struggling with hunger.

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35   ​
​
​In many homes Thanksgiving means the blessing of having family gathered around a table covered with delicious food. It’s a time to remember and give thanks. It can also be a time we for get the millions of people who are struggling with hunger.
 
Some families do not have the blessing of a table covered with delicious food. For some people food for a Thanksgiving dinner doesn’t even exist. Can you image what it would be like for your family to sit down to a table with no food, especially during the holidays?

People struggling with hunger often turn to food banks, food pantries and feeding ministries. FHFH pays the processing fees to FHFH participating meat processors so there is no cost to the hunter to donate deer or the farmer to donate livestock, or the food bank, food pantry or feeding ministry who receives the much needed meat.

There is a saying, “You are blessed to be a blessing.” If you are blessed to have enough food to eat this Thanksgiving, give thanks and please be a blessing to someone in need. Be the reason someone smiles and gives thanks this Thanksgiving because they are not going to be hungry!

May we give thanks for what we have and join together to ensure a life free of hunger for everyone.

Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference!

Sincerely,

​

​Josh Wilson
Executive Director

The Community Foundation of Frederick County has awarded $1,000 in grant funding to the Frederick County, Maryland chapter of Farmers and Hunters Feeding the Hungry.  This funding will assist FHFH in providing approximately 20,000 servings of nutritious meat to the food banks and feeding programs that feed the needy of Frederick County.
 
On behalf of those in Frederick County who struggle with hunger, we thank The Community Foundation of Frederick County for their generosity and support of our mission to end hunger.
 
The Community Foundation of Frederick County is dedicated to connecting people who care with causes that matter to enrich the quality of life in Frederick County now and for future generations.  For three decades, they have helped translate simple good intentions into powerful acts of philanthropy that build a stronger, more vibrant community not only for today but for the future.
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Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America.  Since 1997 the organization has provided over 20.2 million servings of meat to those in need.

Trey Hopkins, Chapter Coordinator for the Lowcountry FHFH chapter in South Carolina (SC-06), shared they are teaming up with their local QDMA chapter to conquer hunger in their area.  They are lucky to have the longest deer season in the nation and last year Lowcountry FHFH provided over 3,800 pounds of meat to local soup kitchens. They are
working hard to top that this year and funding is needed.  

The QDMA is hosting the “slicked slam” doe hunts which is a youth hunt where they promote donations to our cause. Thanks to QDMA’s #slickheadslam2019 entries, they’ve donated $1,000 to Farmers & Hunters Feeding the Hungry. While the QDMA functions on a national level, their organization is structured so your donations and membership can impact your local community! Sponsorship opportunities are already available for the August 6, 2020 10th Annual Lowcountry QDMA Banquet.  Please support the QDMA and FHFH as we work together to better the quality of deer and life in South Carolina!  

We give a big thank you to the Lowcountry chapter of QDMA for their generous donation to our Lowcountry FHFH chapter!